676. Diffuse reflexion spectra of dairy products in the near infra-red region
- 1 February 1957
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 24 (2), 242-251
- https://doi.org/10.1017/s0022029900008785
Abstract
A method for the study of the diffuse reflexion spectra of dairy products in the near infrared region has been described. It has been shown that in this region of the spectrum, the reflexion method gives better results than the transmission method for butter and dried milk products. The effects of homogenization on milk spectra have been studied, and also the effects of temperature and mechanical working on the spectrum of butter have been considered. Assignments have been made for the bands observed in the dried milk spectra and the effects of moisture and other factors on the spectra of dried materials have been briefly studied.This publication has 15 references indexed in Scilit:
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